YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Succulent shrimp sautéed in a fragrant garlic and grass-fed butter sauce, tossed with al dente linguine and finished with a bright, zesty squeeze of fresh lemon.
INGREDIENTS
8 oz Shrimp
1.5 oz Whole wheat linguine
0.5 tbsp Grass-fed butter
0.5 tsp Extra virgin olive oil
3 cloves Garlic
2 tbsp Chicken bone broth
1 tbsp Lemon juice
2 tbsp Fresh parsley
0.25 tsp Red pepper flakes
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Bring a large pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.
While the pasta cooks, pat the shrimp dry with paper towels and season lightly with sea salt and black pepper.
Heat the olive oil and grass-fed butter in a large skillet over medium-high heat until the butter is melted and shimmering.
Add the shrimp to the skillet in a single layer and sear for 1-2 minutes per side until pink and opaque, then remove shrimp and set aside.
In the same skillet, add the minced garlic and red pepper flakes, sautéing for 30 seconds until the aroma is fragrant and golden.
Pour in the chicken bone broth and lemon juice, scraping the bottom of the pan to release any browned bits, and simmer for 1 minute.
Return the shrimp to the pan along with the cooked linguine and fresh parsley, tossing everything together until the pasta is well-coated.
Serve immediately, garnished with an extra sprinkle of parsley if desired.